The last few years have made it clear that our bodies are full of bacteria and fungi. Not as a disease but as a essential part of the body we inhabit. In fact of all the cells in our bodies less than 10% are human! Over 90% of what we consider “I” is made up of bateria, fungi and viruses.

If that doesn’t make taking antibiotics scary check your pulse!

The intestines have as many nerves as the spine and produces most of the same neurochemicals as the brain!

The composition of the society of you affects every aspects of your BodyMind! from how you feel, your personality, your health, your weight etc etc.
Research is connecting microbes to conditions as diverse as obesity, diabetes, autoimmune diseases, heart disease, IBS, chronic fatigue syndrome, autism, food allergies, neurological and psychiatric disorders and the list goes on – and will surely grow. MORE DETAILS

Curious as to what life you’re sharing you body with? For just $99 you can get a detailed analysis and add to the world’s knowledge by becoming a citizen scientist and getting a kit or kits from americangut (links to other countries available there) and get a microbiome report for yourself, your family or even your pets.

RS is short for Resistant Starch
It Resists digestion so it passes through you like a soluble fiber.

Without changing your diet you can

Reduce your carbs.

Reduce your calories.

Improve your biome with a healthier Colon.

Boost your Immune system.

Stimulate your energy.

Ramp up your metabolism

Increase energy from burning fat. Brown and white!

Dramatically improve your Insulin sensitivity in just weeks.

lower blood sugar levels

All while eating the exact same foods you do now!Just by changing how you cook and prepare your starches.

RS (RS2) is destroyed when starchy foods such as green bananas OR rolled oats are heated. RS2 is thermally unstable.

RS (RS3) is formed when starchy foods, such as potatoes, corn, rice, peas and pasta, are cooked and then cooled.
The cooling turns some of the digestible starches into resistant starches (RS3) via a process called retrogradation. RS3 is thermally stable.

There are 4-5 defined types of resistant starch. The preparation method has a major effect on the ultimate amount of resistant starch in food.

RS passes through the digestive tract without being digested (ie no carbs or calories from it) yet still being fulfilling while acting as a soluble fiber.

One of the main ways resistant starch improves health, is that it feeds the friendly bacteria in the intestine and increases production of short-chain fatty acids like butyrate. Butyrate is the preferred food of cells of the colon due to evolutionary adaptation. Also is passed on to the blood stream.
Read about the benefits of Butyrate fatty acids in this excellent article.

One study discovered that people who got just 5% of their daily carbs from RS—about 11 to 16 g of RS per day, or the amount in half of a roasted-and-cooled potato—increased their fat burn by more than 20%.

Here’s how to prep pasta, rice, potatoes, and grits to maximize the RS and slash calories & carbs 25-50%, without changing taste or texture.

1. Cook, Cool, Repeat:
Cook a starchy food as usual, but before you eat, let it cool a few minutes on the countertop or stick it in the fridge or freezer. Repeatedly cooling and heating starchy foods can create even more RS (RS3) , so embrace your leftovers.

2. Go Low and Slow:
Slow cooking methods like roasting increase RS more than fast ones like boiling do. (A roasted, cooled potato has 24 times the RS of a boiled, cooled potato.) Roast potatoes, cook grains over low heat, or opt for the slow cooker over the steamer basket or microwave.

3. Deep-Freeze:
Storing products like tortillas or bread in the freezer can more than double their RS content.

So Make that spaghetti in advance.
Refrigerate it in serving sizes. Bag & Tag.
Drop in boiling saltwater to serve.